In the South, eating Hoppin’ John—made with black-eyed peas and rice, onion, bacon, and green pepper—on New Year’s Day is thought to bring a prosperous year filled with luck. In our variation, Helles adds a slight touch of balancing bitterness to the savory dish.
Active preparation time: 5 minutes
Total time: 20 minutes
Serves: 2–3
6 oz (170 g) bacon, chopped
1 cup onion, diced small
1 Tbs fresh garlic, minced
½ cup green bell pepper, diced
2 cup black-eyed peas, cooked (canned will work)
2 cup white rice, uncooked
3 cup (24 fl oz/710 ml) Munich Helles beer
½ tsp salt
Hot sauce, such as Tabasco
In a large saucepan, cook the bacon over medium heat until it begins to get crispy. Add the onion and garlic and cook for 3 minutes or until the onion become translucent. Add the bell pepper and cook for 1 more minute. Add the black-eyed peas, rice, beer, and salt and bring to a boil. Reduce heat to low and simmer until the liquid level begins to sink below the surface of the rice. Turn off the heat and top with a lid. Leave it for 10–15 minutes. Fluff with a fork and serve garnished with hot sauce.
Beer Suggestions: New Belgium Summer Helles (Fort Collins, Colorado), Cigar City Hotter Than Helles (Tampa, Florida), Weihenstephaner Original (Freising, Germany).